Raw Hazelnut & Chai Brownies ( Green Kitchen Stories )

Makes 12 brownies

2 cups (5 dl) fresh medjool dates, pitted

4 tbsp extra virgin coconut oil, room temperature

2 tbsp maple syrup

6 tbsp raw cacao powder

1/2 tsp ground vanilla or vanilla extract

3 chai tea bags, (or your favorite tea blend) cut them open

2 tbsp ground flax seeds, chia, psyllium or hemp

1 pinch sea salt

1/2 cup (1,2 dl) raw hazelnut, coarsely chopped (or nuts and seeds of choice)

Place all ingredients, except the hazelnuts, in a food processor or a high speed blender. Mix until smooth, you probably have to scrape the mixture down with a spoon a couple of times. Add the chopped hazelnuts and knead the ‘dough’ by hand. Cover  a brownie tin with plastic wrap and press down the dough to about 1/2 inch (1,25 cm) high. Rub a bit of coconut oil on your hands to prevent the dough from sticking. Put the cake in the fridge and let it set for a least half an hour. Cut in brownie-size pieces, dust with cacao powder and sprinkle with hazelnuts.